Perilla frutescens(L.)Britt. paste and preparation method thereof
A production method and introduction technology, which are applied in the field of good quality small introduction sauce and its production, can solve the problems such as no relevant literature reports, and achieve the effect of protecting eyesight
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Embodiment 1
[0027] Recipe: 80g of perilla seeds, 0.1g of salt, 10g of white sugar and 10g of milk powder.
[0028] Production method: After washing the perilla seeds, stir-fry for 25 minutes with strong fire, and then stir-fry with slow fire for 10 minutes. After grinding into a slurry, add the rest of the raw materials. After homogenization, pasteurize.
[0029] How to eat: It can be eaten directly or as a dipping sauce.
Embodiment 2
[0031] Recipe: 85g of perilla seeds, 0.12g of salt, 12g of white sugar and 12g of milk powder.
[0032] Production method: After cleaning the perilla seeds, stir-fry for 30 minutes with strong fire, and then stir-fry with slow fire for 15 minutes. After grinding into a slurry, add the rest of the raw materials. After homogenization, pasteurize.
Embodiment 3
[0034] Recipe: 75g of perilla seeds, 0.08g of salt, 8g of white sugar and 8g of milk powder.
[0035] Production method: After cleaning the perilla seeds, stir-fry for 20 minutes with strong fire, and then stir-fry with slow fire for 5 minutes. After grinding into a slurry, add the rest of the raw materials. After homogenization, pasteurize.
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